McDonald's head in S. Korea apologizes over hamburger disease cases

The head of McDonald's South Korean branch posted an apology on its website over alleged "hamburger disease" that has caused a health scare for months, promising to strengthen food safety. It marked a realistic shift from the company's ambiguous stance over the disease.

The apology came from McDonald's Korea representative Joh Joo-yun, days after the American fast-food chain suspended sales of "Bulgogi Burger", the best-selling localized menu, that caused food hygiene issues. The move dealt a blow to McDonald's sales in South Korea.

McDonald's has been locked in a court battle with the victims of "hamburger disease", also known as hemolytic-uremic syndrome (HUS), since a five-year-old contracted enteritis after eating a Bulgogi Burger in September last year. Despite growing public anger, the fast-food chain has been reluctant to take full responsibility.

"As a mother, I spend the day with my heart broken and feel really sorry for a series of incidents," Joh said in her post, promising to provide "sincere" support for HUS patients and their families. "I would like to extend my sincere consolation to clients suffering from HUS."

The post carried pledges to enhance food safety at all McDonald's outlets with the help of outside experts and government officials, introduce a transparent cooking process, and step up education for all employees.

McDonald's suspended Bulgogi Burger sales this week in a proactive move pending an official investigation after seven primary school students and their teacher complained of intestinal inflammation after eating the menu in Jeonju, some 195 kilometers (121 miles) south of Seoul.

The victims were treated with fever, stomach ache and diarrhea. On their complaints, the food chain conducted an independent probe to find the exact cause of enteritis while health officials launched a separate investigation.

Bulgogi is a Korean-style grilled or roasted dish made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. Sirloin, rib eye or briskets are frequently used cuts of beef for the dish, which is ubiquitous in South Korea, from fancy restaurants to pan-ready kits at local supermarkets.